Recipe: Perfect Moroccan Shakshuka

Moroccan Shakshuka. In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork My husband started making shakshuka for our weekly rugby breakfast with the neighbors. To him, it was an easy way to feed a lot of people. It's also delicious: a spicy Moroccan vegetable stew with eggs poached right unto it.

We make egg curry in an onion and tomato sauce too but our eggs are boiled and placed in the sauce, whereas in Shakshuka they are served sunny. Shakshuka is originally a Tunisian (or more broadly, North African) dish, with poached eggs in a bed of spicy tomato sauce. This Moroccan Shakshuka has perfect poached eggs in a bed of spicy tomato sauce. You can have Moroccan Shakshuka using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Moroccan Shakshuka

1. You need 4 of eggs.
2. It's 1large of onion, thinly sliced.
3. You need 1 large of pepper thinly sliced.
4. You need 2 of fresh slit green chilli.
5. Prepare 2-3 cloves of garlic, thinly sliced or mashed.
6. Prepare 1/2 tablespoons of red chilli powder or paprika.
7. You need 1/2 tsp of Mixed herbs and chilli flakes(optional).
8. It's 4 of fresh basil leaves (optional).
9. Prepare 5 of large tomatoes, blanched and chopped finely.
10. It's to taste of Salt and freshly ground black pepper.
11. You need 1 tbsp of minced cilantro or parsley.
12. Prepare 2 tablespoon of olive oil.
13. It's 2 tbsp of crumbled feta cheese or cottage cheese.
14. You need as needed of Tortilla, Crusty bread, Pita Baguette or flatbread for serving.

Inherited from my Moroccan host mother, and perfect for lazy Sunday brunch! Moroccan eggs in tomato sauce is a healthy comfort dish that is so easy to prepare. It is a tasty option for brunch or any other meal of the day. Here I show you how to make it in a traditional Moroccan tagine, but it can easily be prepared in a regular pan too. #Moroccan #Eggs #Brunch #Breakfast #Shakshuka #Tomatoes Shakshuka is a very common dish in North Africa and Middle East and is originally from a country that has had a persistent passion for eggs and tomatoes.

Moroccan Shakshuka instructions

1. Heat olive oil in a skillet or pan over high heat until simmering. Add onion, sauté and add the garlic. Cook till pink and add the pepper. Stir and sauté until vegetables are slightly brown. Immediately add tomatoes, green chillies, red chilli powder or paprika, chilli flakes, mixed herbs, fresh basil and stir to combine. Reduce heat and let simmer for 10 minutes, then season with salt. Whole blanched and peeled tomatoes are any day better than canned pureed ones..
2. I peeled them after blanching and chopped them finely. I like these whole peeled tomatoes as they allow you to adjust the texture to suit your needs. This makes the cooking part easier and has a brighter colour and flavour. Now that you've got yourself a wonderful sauce that can be made well in advance, or even frozen for later, you can complete it into a meal, with a few eggs. I broke the eggs first into a bowl and then poured them into the sauce as I was not sure if my yolks would be intact..
3. Just make four indentations in the sauce with a spoon or spatula, then break eggs directly into them or break into a bowl and then gently slide them into the pan.Cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft. Season eggs with a little salt and freshly ground pepper, cover and cook until egg whites are barely set and yolks are still runny i.e. 8 to 10 minutes..
4. I wondered if I could remove the egg intact onto a serving bowl but to my surprise, the egg was set nicely and it was easy to remove one serving or egg at a time with a flat spatula. You can finish cooking the eggs on the stovetop or place them in an oven for 10 minutes, it’s your choice. Sprinkle the cilantro or parsley, along with cottage cheese or feta. Shakshuka must be served hot with Tortilla, Crusty bread, Baguette, Pita or flatbread or roti for sopping up all the flavorful sauce..

The Moroccan version of the shakshuka includes kefta meatballs and in Morocco In the most basic Shakshouka recipe, the eggs are poached in a sauce of onion, peppers, tomatoes and spices such as cumin and paprika. Depending on the region, you might also find spicy sausage, lamb mince or hot green chilli paste served with the eggs. Not only is it fun to say, but shakshuka eggs is one of my favorite vegetarian dishes of all time. Made of every-day ingredients-eggs, tomatoes, bell peppers, onions, and garlic-this dish is healthy, satisfying, and packed with flavor. Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US.